Best way to cook a joint of beef for Sunday roast?

iMacMart

iMacMart

iMacMart

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As above really... Love some hot horse radish with it...

Got garden carrots and small spuds to go with it..

Would like a nice tend piece of meat once cooked..

Gas oven, any good advice people?

Many thanks

Mart
 
iMacMart said:
English?

Cook long and slow.? I'm new to electric fans ovens to still trying to get used to it you see
Click to expand...


i see

i sealed mine but frying it in a very hot pan a very short while on each side, then

i experimented by smothering mustard all over the outside of the beef before i put it in the oven

cooking time is down to weight, but my 1,4 kg roast i cooked for about 1hour 40 mins on about 160/170 in a fan oven, and turned it upa bit for the last 15 mins

basting is spooning the juices from the bottom and covering over the meat. i did it every 20 mins or so

i also put a few onions in with it to give some flavour to the juices and meat which i then used for the gravy
 
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It all depends on the individual and the joint to be cooked. Personally, I love cooking a good Brisket slowly in some beef stock and red wine, You can cook it all day and gas mark 2-3 and it literally falls apart with a sharp knife.

I serve it with Fresh Carrots and a Cheesy/Garlic mash with Roasties. They complement the brisket beautifully.

I sometimes go for topside. I make a baste of butter fried shallots with the slightest hint of garlic. Small cup of beef stock and a glass of Shiraz. Again I slow cook this.

I am not a big fan of Beef that is covered in Mustard or other marinades.

@ OP, you could always roast the small spuds with a bit of Rosemary.
 
My mouth is watering already...

OK so onions, i'll grab them from the village shop in the morning...

Thanks for the tops ;)

Will report back tomorrow evening..

EDIT: thanks loki some nice idea's there too...
 
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mustard was an experiment, actually came out nice

normally i would run a bit of oil, salt and pepper on the outside
 
No need to apologise :) Not everyone knows how to cook everything or buys the best bits (the cheaper cuts are quite often the best when cooked right IMO ;))

Silverside, IMO, needs slow and moist cooking. One of my less favourite cuts to cook, but can still come out as a great Sunday roast.

I'd cook it @ 200 for 20 mins (well seasoned). Then add a few onions & carrots to the tray, with a glass (or 2) of red wine, cover with foil, turn oven down to ~ 140 and cook for a few hours (depends on weight of joint). Serve with horseradish (I only serve this with brisket and silverside).
 
I did beef today. Slow cooked, 2 1/2 hours at 160. The joint was cheap and just said 'roasting joint' so not sure if it was brisket or plate.

I sat it on a bed of onions and garlic then gave it a sprinkling of salt and pepper. No oil or searing. 1/2 hour resting time.

It turned out quite nice, not at all chewy and full of flavour.

Sunday.jpg
 
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